Salad bowl with eggs, arugula, avocado and radishes

Recipe from Lily Moore
Salad bowl with eggs, arugula, avocado and radishes
Cooking time: 20 min
Servings 2
This salad is simple, endlessly customizable, and the bright dressing makes it unusual and delicious. Try this recipe for the perfect start to your day!


  • Onion
    1 pc.
  • Organic lemon
    1 pc.
  • Dijon mustard
    1 tsp.
  • Canola oil
    5 tbsp.
  • Egg
    2 pcs.
  • Fresh cucumber
    2 pcs.
  • Olive oil
    3 tbsp.
  • Radishes
    10 pcs.
  • Arugula
    7 oz.
  • Salt
    to taste
  • Pepper
    to taste
  • Avocado
    1 pc.

Nutrition facts per serving

  • Calories

    250 kcal

  • Protein

    6 g

  • Fat

    21 g

  • Carbohydrates

    12 g


  • Wash the lemon with hot water, dry, finely grate the zest and squeeze out 4 tablespoons of juice. Mix mustard with the lemon zest, juice, canola oil, pepper and salt.

  • Cook the eggs in boiling water for 10 minutes. Chop the onion into strips. Then peel the radishes and cut them into thin slices. Cut the avocado in half, peel and remove its pit. Now cut the cucumber into thin slices. Remove the shells from eggs and cut them in half.

  • Put the arugula in a bowl, then put the sliced radish, half the avocado, eggs and cucumber slices. Pour the dressing over the salad and serve.


  • You can change the composition and quantity of vegetables depending on the season or your taste.

Bon Appetit!

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